Description
This vibrant Grilled Thai Shrimp with Pineapple Cucumber Salad is a refreshing and flavorful dish that combines succulent, marinated shrimp grilled to perfection with a crisp, tangy salad featuring fresh pineapple, cucumber, and herbs. Perfect for a light lunch or dinner, this recipe offers a delightful balance of sweet, savory, and spicy flavors, inspired by Thai cuisine.
Ingredients
Scale
Shrimp Marinade
- 1 lb large shrimp, peeled and deveined, tails on
- 3 tablespoons fresh lime juice
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
Pineapple Cucumber Salad
- 1 1/2 cups fresh pineapple, diced
- 1 1/2 cups English cucumber, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh mint, chopped (optional)
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- Pinch of salt
Instructions
- Marinate the Shrimp: In a bowl, whisk together lime juice, brown sugar, fish sauce, minced garlic, and red pepper flakes to create a flavorful marinade. Add the peeled and deveined shrimp, tossing well to coat them evenly. Cover and refrigerate for 15 to 30 minutes to let the flavors infuse.
- Prepare the Salad: While the shrimp marinates, combine the diced pineapple, diced English cucumber, finely chopped red onion, chopped cilantro, and chopped mint in a mixing bowl. Add lime juice, brown sugar, and a pinch of salt. Toss gently to mix all ingredients well. Set aside to allow the flavors to meld.
- Grill the Shrimp: Preheat your grill or grill pan to medium-high heat. Thread the marinated shrimp onto soaked wooden or metal skewers to keep them secure while grilling. Place the skewers on the grill and cook for 2 to 3 minutes per side, or until the shrimp turn opaque and develop slight char marks. Remove from grill and let them rest briefly.
- Serve and Enjoy: Arrange the grilled shrimp over or alongside the pineapple cucumber salad on serving plates. Garnish with extra fresh cilantro leaves or lime wedges if desired. Serve immediately for a fresh, flavorful meal.
Notes
- Soaking wooden skewers in water for at least 30 minutes prevents them from burning on the grill.
- Adjust the amount of red pepper flakes according to your preferred spice level or omit for no heat.
- For a gluten-free option, confirm that the fish sauce used does not contain gluten.
- This dish pairs well with steamed jasmine rice for a more substantial meal.
- Leftover salad can be refrigerated up to 1 day but is best served fresh.
